Gluten Free Yogurt Pancakes
These gluten-free yogurt pancakes are light, fluffy and taste similar to buttermilk pancakes!
Servings: 12 Pancakes
Ingredients
For the pancakes:
- 1 cup vanilla yogurt * low-fat
- 1 egg
- 1 tablespoon agave nectar or sweetener of choice
- 1/3 cup gluten-free all purpose flour
- 1/3 cup corn flour
- 1/3 cup Brown Rice Flour
- ¼ teaspoon baking soda
- Dash salt
For the Topping
- 1 pint blueberries
- 2 tablespoons water
- 1 tablespoon agave honey or brown sugar (optional) or to taste
Instructions
To prepare the blueberry topping:
- Heat all ingredients in a small saucepan just below medium heat.
- Juices will begin seeping from the blueberries. Allow them to cook until the mixture is gently bubbling and blueberries appear puffy and soft, about 10 minutes.
- Add the sweetener, stir, and set aside.
To make the pancakes:
- Mix the wet ingredients together in a mixing bowl then add the dry ingredients and mix well to combine.
- Heat a skillet to medium-high heat and add enough oil/butter to coat the bottom of the pan.
- Measure out a scant 1/4 cup of pancake batter and pour on skillet. Cook until the sides begin to firm up, a few minutes.
- Flip the pancake to the other side and cook another few minutes until cooked all the way through.
Notes
*Depending on the consistency of your yogurt, you may need to add milk/almond milk to get the batter thinner. The yogurt I used was fairly thin so I added no additional liquid.
Nutrition
Serving: 1grams